Sun-Dried Tomato Pesto
Makes 1 cup.
Ingredients:
2 tablespoons chopped fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 to 2 cloves garlic, coarsely chopped
1/2 packed cup sun-dried tomatoes in oil, drained
2 tablespoons toasted pine nuts*
2 tablespoons grated Parmesan cheese
1 teaspoon balsamic vinegar
1/4 cup extra-virgin olive oil
• salt and freshly ground black pepper, to taste
Combine all of the ingredients except the olive oil, salt, and pepper in the work bowl of a mini-food processor; process until the mixture is finely chopped. With the motor running, add the olive oil in a fine stream; season to taste with salt and pepper.
* Toasting Nuts: To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350°F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.
B-man
